Optimization of noodles enriched with Morio worm (Zophobas morio) using response surface methodology
Makaleler > Tam Makale · 2026
Yazarlar: SELEN SEYHAN, Emine NAKİLCİOĞLU AĞUŞ
JOURNAL OF INSECTS AS FOOD AND FEED, SCI Expanded İndekslerine Giren Dergi, Uluslararası, Wos, 2026, cilt 12, ss 923-938
DOI: 10.1163/23524588-bja10309
Özet
Abstract Global food security is negatively affected by factors such as population growth, economic crises, climate change, and natural disasters. In response to the increasing food demand, sustainable and nutritious alternative sources are needed. Noodles are a cereal product that is widely consumed worldwide and suitable for enrichment with different nutrients. In this study, the use of Morio worms ( Zophobas morio ), which have high protein and fatty acid content, in noodle formulations was evaluated. The aim of the study was to produce noodles with improved nutritional and functional properties by optimizing three independent variables such as Morio worm substitution rate (20–40%), water ratio (10–30%) and kneading time (5–10 min). 20 different noodle samples obtained from the experimental design created using response surface methodology (RSM) were evaluated in terms of protein content, saturated/unsaturated fatty acid ratio, hardness, L * value, browning index, homogeneous structure and overall acceptability. It was determined that the optimum noodle formulation contained 20.347% Morio worms and 40% water and was obtained using 10 min kneading time. Noodles produced under these conditions had higher protein content (16.79%), browning index (18.37) and saturated/unsaturated fatty acid ratio (1.02) compared to traditional noodles. It exhibited lower hardness (78.26 N), L * (66.99) and homogeneous structure (4.03) values. It also met the consumer acceptance (overall acceptability 4.39) at a similar level in terms of sensory evaluation. These results indicate that the nutritional value of noodles can be increased by using Morio worms in noodle formulation, and Morio worms have good potential as a sustainable protein source.